Here's how I handle phyllo

[Guest guest]

Great minds think alike! LOL Basically the way I work with phyllo too. Worth the

trouble too once you get the hang of it, but primarily one of keeping it moist.

And having fresh.

linda

 

Amy

 

> it flaked and broke apart in sheets! it was all hard and not doughy

> at all.

 

 

How long did you let it thaw (hopefully still in it's packaging)? And

if it was completely thawed and wrapped while thawing - perhaps it was

old (even if you just bought sometimes the stores have old stuff)?

Also, if you didn't cover it while working it would dry out very quickly!

 

In any case, if you decide to try again, here's what I do:

 

Let the box thaw 2 hours in the fridge (or 20 minutes on the counter),

unopened.

 

When ready to use, take out of the box. Each stack is usually in a

plastic-y wrapper, then has plastic inside that. Unroll onto the

inside plastic, then open the outside plastic and set it on top of the

stack. Grab one of those thin cotton flour-sack type dish towels and

run it under the faucet, then wring it out really well. Lay this out

over the top plastic - do not the damp towel touch and dough,or you'll

have a sticky mess, just let it be over the plastic to maintain the

local humidity.

 

When needed (usually two sheets at a time), I roll back the top

plastic and towel together, pull off two sheets and lay them aside,

then immediately unroll the plastic/towel combo, so the stack is

covered again.

 

Brush or spray the two you pulled out, and go back to the stack...

 

This has worked for me countless times, so hopefully it helps you.

 

 

 

 

 

 

[Guest guest]

> Great minds think alike! LOL Basically the way I work with phyllo too.

> Worth the trouble too once you get the hang of it, but primarily one

> of keeping it moist. And having fresh.

 

Yeah, it sounds complicated but it really isn't, once you know how to

do it. Just one of those kitchen things someone has to tell you!